Characterization of Nutritional Consumption in Vegan Pregnant Women and its Effects on Birth Weight

Objective: The implications of strictly vegan diets during pregnancy remains insufficiently understood, we aimed to determine the impact of specific components of vegan diet on pregnancy outcomes, with particular emphasis on ne-onatal birthweight. Methods: This secondary analysis of a prospective observational study included women with singleton pregnancies who delivered at a single medical center and adhered to a consistent diet. Participants were classified as vegan or non-vegan and reported demo-graphic data and supplement use. During the third trimester, women completed a validated Food Frequency Questionnaire. Pregnancy outcomes were retrieved from a computerized database. SGA was defined as birthweight < 10th percentile. Results: Among 230 participants, 54 followed a vegan diet. Vegan diet had lower protein intake (60 vs. 82 g/day, p < 0.001). Higher protein percentage was associated with lower risk of SGA (RR=0.8, 95% CI: 0.673-0.956, p < 0.014). Amino acids profile differed significantly, with Leucine showing the strongest association with birthweight (p=0.003). vegan diets included higher carbohydrate (256 vs. 217 g), fiber (48 vs. 30 g), folate (627 vs. 416 µg), and iron (17 vs. 12 mg) intake, and lower fat (72 vs. 79 g), calcium (764 vs. 1053 mg), vitamin D (0.24 vs. 5.5 µg), vitamin B12 (1.5 vs. 4.6 µg), DHA (0 vs. 0.07 g), and choline (270 vs. 394 mg) (all p< 0.05). Conclusions: Vegan diet during pregnancy may increase the risk of SGA, possibly due to inadequate protein intake and composition, particularly leucine. Vitamin D, calcium, B12, and choline deficiencies are more common in vegan pregnant women.